Description
Deliciously soft and chewy Zucchini Oat Chocolate Chip Cookies that combine the wholesome goodness of zucchini and oats with sweet semi-sweet chocolate chips. These cookies offer a perfect balance of moisture, spice, and texture, making them a healthier yet indulgent treat ideal for snacking or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1/4 cup unsalted butter (softened)
- 1/4 cup coconut oil (or more butter)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, cinnamon, and salt ensuring even distribution of leavening and spice.
- Cream Wet Ingredients: In a large bowl, cream together the softened butter, coconut oil, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps with the cookie’s texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to incorporate flavor and bind the dough.
- Incorporate Zucchini: Stir the finely shredded zucchini into the wet mixture until well combined, providing moisture and nutrients.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms, avoiding overmixing to keep cookies tender.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and optional chopped walnuts or pecans evenly throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft, confirming the perfect bake.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are soft and chewy with a delightful hint of spice and moisture from the zucchini, making them uniquely delicious.
- For a healthier twist, substitute half the all-purpose flour with whole wheat flour to increase fiber and nutrients.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze them for extended freshness.
